There’s something undeniably comforting about having the best blueberry muffins homemade. Golden brown on the outside, soft and fluffy on the inside, and bursting with pockets of juicy, tart blueberries, they are a treat that never goes out of style. Whether enjoyed as a quick breakfast, a mid-morning snack, or an indulgent afternoon delight, the best blueberry muffins effortlessly brighten any moment of the day.
Perhaps it’s their versatility that makes them such a crowd-pleaser. Freshly baked and served warm, they pair beautifully with a cup of coffee or tea. The delicate sweetness mingles with the rich, earthy notes of a strong brew, creating a perfect balance. On warmer days, a chilled glass of milk or a refreshing iced tea complements them just as well. And let’s not forget the joy of unwrapping a muffin from its paper liner, with that slight resistance as the fluffy interior is revealed.
One of the best things about a blueberry muffin is how adaptable they are. While the classic version remains a favourite, there are endless ways to make them your own. A sprinkle of crunchy sugar on top adds a golden, caramelised crust. For those who enjoy a little tang, adding a hint of lemon zest can brighten the flavours and elevate the berries’ natural sweetness. A touch of vanilla or cinnamon can lend warmth, making each bite even more inviting.
The star of the show, of course, is the blueberry. Bursting with flavour, these little gems bring a delightful contrast to the soft, buttery crumb. Fresh blueberries, plump and juicy, are ideal when they’re in season, while frozen ones offer a convenient option year-round. As they bake, the berries release their sweet juices, creating vibrant pockets of flavour throughout the muffin.
The best blueberry muffins are also a testament to the simple joys of home baking. The aroma that fills the kitchen as they bake is enough to lift spirits and evoke fond memories. There’s something wonderfully satisfying about watching them rise in the oven, their tops turning a rich golden hue, often with a few berries peeking through. It’s a reminder that the best treats are often the simplest.
For those with a creative streak, the possibilities are endless. Perhaps a handful of chopped nuts for a bit of crunch or a crumble topping for extra sweetness. Feeling indulgent? A swirl of cream cheese through the batter makes for a luscious twist. But even in their purest form, blueberry muffins are a testament to how a few humble ingredients can come together to create something truly special.
Next time you’re seeking a little sweetness in your day, consider the humble blueberry muffin. Whether shared with loved ones or enjoyed in solitude, each bite is a reminder of life’s simple pleasures. And isn’t that what good food is all about?
Best Blueberry Muffin
Ingredients
- 250 g plain flour
- 150 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g unsalted butter melted and slightly cooled
- 2 large eggs free range
- 240 ml buttermilk
- 1 tsp vanilla extract
- 200 g blueberries fresh or frozen (do not thaw if frozen)
- 2 tbsp plain flour for coating blueberries
- 2 tbsp demerara sugar optional, for topping
Instructions
- Preheat your oven to 200°C (180°C fan) and line a 12-cup muffin tray with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.250 g plain flour, 150 g granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a separate bowl, whisk the melted butter, eggs, buttermilk and vanilla extract until well combined.120 g unsalted butter, 2 large eggs, 240 ml buttermilk, 1 tsp vanilla extract
- Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine.
- Toss the blueberries in 2 tablespoons of flour to prevent them from sinking. Then, gently fold them into the batter.200 g blueberries, 2 tbsp plain flour
- Divide the batter evenly among the muffin cups, filling them almost to the top. For a sweet crunch, sprinkle demerara sugar over each muffin.2 tbsp demerara sugar
- Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
13 comments
I’ve tried many blueberry muffin recipes, but this one is by far the best.
The texture was light and fluffy, and the buttermilk added a wonderful richness.
My kids couldn’t get enough of these muffins. I made a double batch, and they disappeared in no time.
These blueberry muffins were absolutely divine! They had the perfect balance of sweetness and tartness, with juicy blueberries in every bite.
These muffins are fantastic! I substituted half the flour with whole wheat flour for a healthier twist, and they still came out soft and delicious.
The crunchy sugar topping was a delightful touch. Definitely a new favourite.
Brunch was a success with these.
The demerara sugar on top gave them a delightful crunch.
These muffins were a hit at our weekend brunch.
They were so easy to make
The golden tops and soft, moist centres were just perfect. I added a bit of lemon zest as suggested, and it made the flavour even more vibrant.
The recipe was easy to follow, and the results were perfect. I served them with a little butter and honey, and they were heavenly.
I used frozen blueberries straight from the freezer, and they turned out beautifully. The muffins rose perfectly and looked like something from a bakery.